How to make it

  • Heat oven to 375°.
  • In a small bowl, stir together melted butter and taco seasoning mix.
  • Cut each pita into 6 wedges and separate each wedge in half. (You should have 36 wedges.)
  • Brush both sides of each pita wedge with butter-taco mixture.
  • Place pita wedges, not overlapping, on a 15x10x1-inch jelly pan.
  • Bake for 8 minutes and remove from oven.
  • Turn each wedge over and continue to bake for 2-5 minutes more or until wedges are golden brown and crisp.
  • Meanwhile, beat mayonnaise, cream cheese, garlic salt and hot sauce in a large mixing bowl on medium speed. Scrape bowl often while mixing 1-2 minutes.
  • Stir in 1-1/2 cups cheese and the artichoke hearts by hand.
  • Spread artichoke mixture into an ungreased 9-inch pie pan.
  • Sprinkle with tomato, onions, and remaining cheese.
  • Bake for 12-15 minutes or until heated through.
  • Serve with pita chips.

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